Directions

In a medium pot combine 1/4 cup of sugar and 1/4 cup water. Cook over high heat without stirring until golden brown. Slowly whisk in the cream. BE WARNED! It will bubble up a lot and steam, careful not to burn yourself. Cook for another minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/4 Tsp vanilla until smooth. Put it in a bowl and let it cool to room temp.

In a double boiler, I just use a glass bowl on top of a medium pot with a couple of inches of simmering water, melt the butter, unsweetened chocolate, 2 oz of bittersweet chocolate and espresso powder. Once it’s all melted and smooth take it off the heat and let it cool for about 15 minutes.

In a large bowl beat the eggs, 1 1/2 cups sugar, 1/2 cup brown sugar, 2 Tsp vanilla and 1/4 Tsp salt until smooth. Add in the chocolate and beat until smooth again. Add the flour in 2 batches, stirring until it’s just combined. Add in the rest of the chocolate, the stuff you didn’t melt.

Line a 9×13″ cake pan with parchment paper and spray it with non-stick cooking spray. Spread half of the batter into the pan. Take a tablespoon and drop dollops of the peanut butter in the pan, using 1/2 of the mixture. Add the rest of the batter and dollop the rest of the peanut butter mixture on top. Take a knife and start at one end and go to the other, making an s shape. Then do it the opposite way.

Pre-heat your oven to 325 degrees with the rack in the middle position. Bake for 45 minutes. The brownies should pull slightly away from the sides of the pan and the top will be somewhat set. A toothpick inserted in the middle should come out gooey but that’s fine. Cool, cut and chow down!